Roquefort, Polenta, and Prosciutto Spoon Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These individual spoon breads are an elegant accompaniment to roast beef or pork, or serve them with a tossed salad, such as Endive Salad with Pomegranate Seeds, Persimmon, and Pecan Vinaigrette, as a light supper. Ingredients:
cooking spray |
1/4 cup dry breadcrumbs |
2 cups fat-free milk |
1/2 cup dry polenta |
1/2 cup (2 ounces) crumbled roquefort blue cheese |
1/3 cup finely chopped prosciutto (about 1 1/2 ounces) |
5 large egg whites |
Directions:
1. Preheat oven to 425°.
2. Lightly coat 6 (8-ounce) soufflé dishes with cooking spray; sprinkle evenly with breadcrumbs. Set aside.
3. Combine milk and polenta in a medium saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat; simmer 4 minutes or until thick. Remove from heat. Add cheese and prosciutto, stirring until cheese melts.
4. Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat). Gently stir one-fourth of egg whites into polenta mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dishes; arrange dishes on a baking sheet. Place spoon breads in oven. Immediately reduce oven temperature to 350°. Bake at 350° for 25 minutes or until spoon breads are set. Serve immediately.
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